Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study-Reference-Cited by-同舟云学术

Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study

Published:2010-05 Issue:2 Volume:120 Page:482-489
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aursand Ida G.,Erikson Ulf,Veliyulin Emil

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Distribution of water in fresh cod;Andersen;Lebensmittel-Wissenshaft und Technologie,2002

2. Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): A low-field 1H NMR study;Aursand;Journal of Agricultural and Food Chemistry,2008

3. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy – Effects of raw material quality and brine salting;Aursand;Journal of Agricultural and Food Chemistry,2009

4. Relationship between meat structure, water mobility and distribution – A low field NMR study;Bertram;Journal of Agricultural and Food Chemistry,2002

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